Pioneer Woman Buckeyes

Pioneer Woman buckeyes turn creamy peanut butter, powdered sugar and dark chocolate into a smooth, no-bake candy in 1 hour 25 minutes. This easy no-bake peanut butter chocolate candy fits Christmas cookie plates, game day tailgates, birthday parties and homemade food gifts.

Freeze the rolled peanut butter balls for the full 30 minutes before dipping, because cold, firm centers grab the chocolate and hold their round shape. Skip it and the soft balls slide off the toothpick and leave a patchy, uneven coat.

Pouring the melted chocolate into a mug keeps it deep and warm, so each ball dunks cleanly without tilting a wide bowl. Leaving a small round of peanut butter showing at the top gives the classic buckeye look, and the toothpick hole smooths right over.

Pioneer Woman Buckeyes

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

28

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

140

kcal

Creamy, fudgy peanut butter centers get a cold freeze, then a quick dunk in glossy dark chocolate. Once chilled, the shell sets thin and snappy around the soft filling.

Ingredients

• 1 c. creamy peanut butter
  

• 6 tbsp. unsalted butter, at room temperature
  

• 2 c. powdered sugar
  

• 2 tsp. vanilla extract
  

• 1/2 tsp. kosher salt
  

• 2 (3.5-oz.) dark (70% cocoa) bars, roughly chopped
  

• Jimmies sprinkles (optional)
  

Directions

• Mix the filling: Beat 1 cup creamy peanut butter and 6 tablespoons room-temperature unsalted butter in a stand mixer on medium speed for about 2 minutes. Then add 2 cups powdered sugar, 2 teaspoons vanilla extract and 1/2 teaspoon kosher salt on low speed until smooth, 1 to 2 minutes.
• Roll the balls: Divide the mixture by the tablespoon into about 28 portions and roll each one smooth between your palms. If they get too soft to work with, chill them for a few minutes first.
• Freeze the balls: Set the balls on a parchment-lined baking sheet and freeze for 30 minutes. Reshape any that went out of round once they are chilled.
• Set up the double boiler: Fill a medium saucepan with about 1 inch of water and bring it to a simmer over medium-high heat. Put 2 chopped dark chocolate bars (3.5 ounces each) in a dry, heat-proof bowl that sits on top without touching the water.
• Melt the chocolate: Reduce the heat to medium-low and set the bowl over the water, stirring with a dry rubber spatula for 3 to 5 minutes. Then pull the bowl off and keep stirring until the leftover heat melts the last bits, and pour it into a heat-safe mug.
• Dip the buckeyes: Skewer each ball with a toothpick and dunk it 3/4 of the way into the chocolate, leaving a small round of peanut butter showing. Let the extra chocolate drip off, then set it back on the parchment and add jimmies sprinkles to the sides if you like.
• Smooth and chill: Pull out the toothpick and gently smooth over the hole with your finger. Once all the balls are dipped, chill them for about 30 minutes until the chocolate sets.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Cuisinart MultiClad Pro 3-quart saucepan, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use milk or semisweet chocolate instead of dark?

Yes, milk or semisweet chocolate both work and give a sweeter, softer shell. Dark chocolate balances the sugary peanut butter filling, so I like it best, but use whatever you enjoy.

How long do buckeyes keep, and can I freeze them?

Once the chocolate has set, they freeze well in a freezer-safe container for up to 2 months. Thaw them overnight in the fridge. For short-term storage, keep them chilled in an airtight container.

Can I make buckeyes ahead for a party?

Yes, they are a great make-ahead candy because they need to chill anyway. Dip them a day or two before the party and keep them in the fridge until you serve them.

What if I don't have a double boiler?

A heat-proof glass or ceramic bowl set over a saucepan of simmering water works as one, as long as the bottom never touches the water. You could also melt the chocolate in short bursts in the microwave, stirring in between.

Why is my chocolate coating thick or clumpy?

Water is the usual culprit, since even a drop makes melted chocolate seize. Keep the bowl and spatula completely dry, and don't let steam or water splash in while you stir.